1. In a large bowl, combine warm water, a pinch of sugar, and yeast. Let sit for 5–10 minutes until foamy.

2. Stir in the remaining ¼ cup sugar, salt, melted butter, and a few drops each of red and yellow food coloring to achieve a vibrant orange. Add orange zest if desired.

3. Gradually add 3 ½ cups of flour, mixing until a shaggy dough forms.

4. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, adding more flour if necessary, until smooth and elastic.

5. Place the dough in a lightly oiled bowl, turning once to coat. Cover and let rise in a warm place for 1–1 ½ hours, or until doubled in size.

6. Gently punch down the dough and shape it into a round loaf (or divide into rolls). Place on a parchment-lined baking sheet. Cover loosely and let rise again for 30–45 minutes, or until puffy.

7. Preheat oven to 375°F (190°C).

8. Bake for 25–35 minutes, or until golden brown and hollow-sounding when tapped on the bottom.

9. If desired, sprinkle with black sanding sugar immediately after removing from the oven for a “brimstone” effect.

10. Let cool on a wire rack before slicing and serving.